*  Exported from  MasterCook  *
                             The Chocolate Dome
 Recipe By     : Chef Michel Richard - Vidette Messinger
 Serving Size  : 1    Preparation Time :2:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    butter
    4                    eggs
    1      cup           sugar
      3/4  cup           cake flour
   11      ounces        semisweet chocolate
    1      cup           heavy cream -- chilled
    1      cup           orange juice -- sweetened to taste
    2      tablespoons   Grand Marnier
    1      pint          raspberries
    6                    fresh green leaves, orange, lemon, bay
    1      tablespoon    cocoa
                         RASPBERRY SAUCE:
    1 1/2  cups          raspberries
      1/2  cup           sugar
    2      tablespoons   lemon juice
 Using the pastry brush, butter and flour a 8-in bowl to bake the cake in. Preheat
oven to 350°. Beat the eggs and sugar for 5 minutes or until thick, fluffy and
tripled in volume. Rapidly sift and fold in the flour. Pour into prepared bowl.
 Bake for 35-45 minutes or until toothpick comes out clean. Cool cake completely
on a wire rack (about 1 hour) before decorating.
 Melt 5 ounces of chocolate over hot, not boiling, water in a double boiler.
Remove pan and let cool to room temperature.
 Whip the cream to soft peaks in a bowl set over ice cubes and water. Fold half
the cream into the chocolate; fold in the rest of the cream.
 Add Grand Marnier to the orange juice. Slice the Genoise horizontally into three
layers of equal thickness. Shave off and discard the crusty top of the cake. It
will be too firm to absorb the liquid.
 Line the 8-inch bowl with plastic wrap. Fit the rounded top into the bowl; soak
with 4 tablespoon of the orange mixture. Spoon 1/3 of the mousse onto the layer
and strew on a handfull of raspberries.
 Place the next layer of cake onto the first, brush with 1/3 cup of the orange
juice mixture, the rest of the mousse, a handfull of raspberries and cover with
the remaining slice of cake. Brush on the last of the juice, and bring the
hanging edges of the plastic wrap over the top. Cover with another sheet of
plastic wrap and refrigerate for several hours before decorating.
 Melt the remaining chocolate in a double boiler. Unmold the thoroughly chilled
cake, domed side up, onto a rack. 
 Lightly dampen your work surface so that a 12-inch sheet of plastic wrap will
adhere. Spread a thin 10-11-inch disk of chocolate in the center of the sheet.
Rapidly slide the plastic into the now empty bowl, letting the plastic with its
chocolate disk cover the bottom and sides of the bowl. Gently drop the chilled
cake into the bowl, fold the plastic wrap over it and chill.
 Make some chocolate leaves from leftover chocolate.
 For sauce, puree the raspberries with 1/2 cup sugar in a blender or food
processor. Add lemon juice. Push the sauce through a fine sieve.
 Unmold the cake and garnish with sauce and leaves.
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